Crispy Pork and Chinese Chive Stir-Fry with Atsuage (Thick Fried Tofu)

Name: Crispy Pork and Chinese Chive Stir-Fry with Atsuage (Thick Fried Tofu)
Yield: 3 servings
Cuisine: American
Ingredients: 300 grams Thinly sliced pork; 1 bunch Chinese chives; 10 cm Nagaimo Yam; 1 tbsp Soy sauce; 1 tbsp Oyster sauce; 1 tbsp Mirin; 4 tbsp Mayonnaise; 1 Salt and pepper; 1 Vegetable oil; 2 blocks Atsuage

cookpad.japan @cookpad_jp

I made this recipe because I love dishes with crunchy and crispy textures.

You can add doubanjiang to make it spicy. Recipe by Raby

I made this recipe because I love dishes with crunchy and crispy textures.

You can add doubanjiang to make it spicy. Recipe by Raby

cookpad.japan @cookpad_jp

I made this recipe because I love dishes with crunchy and crispy textures.

You can add doubanjiang to make it spicy. Recipe by Raby

I made this recipe because I love dishes with crunchy and crispy textures.

You can add doubanjiang to make it spicy. Recipe by Raby

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Ingredients

3 servings

300 gramsThinly sliced pork
1 bunchChinese chives
10cm Nagaimo Yam
1 tbspSoy sauce
1 tbspOyster sauce
1 tbspMirin
4 tbspMayonnaise
1Salt and pepper
1Vegetable oil
2blocks Atsuage

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Steps

1

Cut the pork into bite-sized pieces. Cut the Chinese chives into 3 cm lengths. Peel the nagaimo, and cut into 3 mm thick rectangles. Cut the atsuage into 1.5 cm cubes.
2

Seasoning ingredients: Mix the soy sauce, oyster sauce, mirin, and mayonnaise well, and set aside.
3

Heat a small amount of vegetable oil in a frying pan. Stir-fry the pork with salt and pepper. When it's almost cooked through, add the atsuage, and cook through. Add the nagaimo yam, and seasoning ingredients at the end, briefly stir, and you're done.
4

When you cook the nagaimo yam too long, it will lose its crunchy texture, so please be careful.